Ballymaloe pastry chef J.R. Ryall fills these dainty chocolate meringues with bittersweet chocolate cream and candied coconut for the perfect, featherlight ending to an elegant dinner.
Make the meringue: Preheat the oven to 265°F. Line 3 large baking sheets with parchment paper and set aside.In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites and sugar on high speed until the mixture forms stiff peaks, 10–11 minutes.Sift the cocoa powder directly over the meringue and, using a silicone spatula, immediately fold it in.
Bake, gently stirring the coconut occasionally, until the syrup has evaporated and the coconut has taken on a very pale tan color , 45–50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, roll a clean rolling pin firmly over the candied coconut to crush any large clumps.Make the chocolate cream: In a double boiler or heatproof bowl set over a pan of simmering water, melt the chocolate, then remove from the heat and whisk in 2 tablespoons of cream.
Argentina Últimas Noticias, Argentina Titulares
Similar News:También puedes leer noticias similares a ésta que hemos recopilado de otras fuentes de noticias.
Baby Cocoa Meringues with Chocolate Cream and Candied CoconutBallymaloe pastry chef J.R. Ryall fills these dainty chocolate meringues with bittersweet chocolate cream and candied coconut for the perfect, featherlight ending to an elegant dinner.
Leer más »
Baby Cocoa Meringues with Chocolate Cream and Candied CoconutBallymaloe pastry chef J.R. Ryall fills these dainty chocolate meringues with bittersweet chocolate cream and candied coconut for the perfect, featherlight ending to an elegant dinner.
Leer más »
Baby Cocoa Meringues with Chocolate Cream and Candied CoconutBallymaloe pastry chef J.R. Ryall fills these dainty chocolate meringues with bittersweet chocolate cream and candied coconut for the perfect, featherlight ending to an elegant dinner.
Leer más »
Baby Cocoa Meringues with Chocolate Cream and Candied CoconutBallymaloe pastry chef J.R. Ryall fills these dainty chocolate meringues with bittersweet chocolate cream and candied coconut for the perfect, featherlight ending to an elegant dinner.
Leer más »
Ivory Coast rainfall not enough for some cocoa farmersLight rainfall in most of Ivory Coast's western and southern cocoa regions last week was good for the development of the April-to-September mid-crop, while a lack of precipitation in central regions raised quality fears, farmers said on Monday.
Leer más »
Ashby chocolate maker recognised for pandemic start-up businessKeith Tiplady started making chocolates after being made redundant during the coronavirus pandemic.
Leer más »